Fruit couscous
- 21 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 8 Servings
- 15 Ingredients
Ingredients:
2 cups couscous
460g
2 cups vegetable broth
460g
2 cups orange juice
460g
2 tsp cinnamon
6g
1 tsp salt
5g
2 tbsp olive oil
27g
1/2 cup dried apricots
72g
1/2 cup dates
72g
1/3 cup raisins
60g
6 shallots
300g
2 garlic cloves
6g
2 tbsp lemon zest
30g
1/4 cup lemon juice
50g
1/2 cup coriander leaves
8g
1 tsp black pepper
2g
Instructions:
1. Prepare the Broth:
- In a medium saucepan, combine 2 cups vegetable broth and 2 cups orange juice. Bring to a boil over medium heat.
- In a medium saucepan, combine 2 cups vegetable broth and 2 cups orange juice. Bring to a boil over medium heat.
2. Cook the Couscous:
- Once the liquid is boiling, stir in 2 tsp cinnamon, 1 tsp salt, and 2 cups couscous. Remove the saucepan from heat, cover with a lid, and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
- Once the liquid is boiling, stir in 2 tsp cinnamon, 1 tsp salt, and 2 cups couscous. Remove the saucepan from heat, cover with a lid, and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
3. Fluff the Couscous:
- After the couscous has absorbed the liquid, add 2 tbsp olive oil. Fluff the couscous with a fork to separate the grains.
- After the couscous has absorbed the liquid, add 2 tbsp olive oil. Fluff the couscous with a fork to separate the grains.
4. Prepare the Dried Fruits:
- Meanwhile, chop 1/2 cup dried apricots and 1/2 cup dates into small pieces. In a large mixing bowl, combine the chopped apricots, dates, and 1/3 cup raisins.
- Meanwhile, chop 1/2 cup dried apricots and 1/2 cup dates into small pieces. In a large mixing bowl, combine the chopped apricots, dates, and 1/3 cup raisins.
5. Sauté the Shallots and Garlic:
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the 6 thinly sliced shallots and sauté for about 5 minutes until they start to caramelize. Add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the 6 thinly sliced shallots and sauté for about 5 minutes until they start to caramelize. Add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.
6. Mix Everything Together:
- Add the sautéed shallots and garlic to the mixing bowl with the dried fruits. Stir in the fluffed couscous.
- Add 2 tbsp lemon zest, 1/4 cup lemon juice, and 1/2 cup chopped fresh coriander leaves to the bowl. Mix well to combine all the flavors.
- Add the sautéed shallots and garlic to the mixing bowl with the dried fruits. Stir in the fluffed couscous.
- Add 2 tbsp lemon zest, 1/4 cup lemon juice, and 1/2 cup chopped fresh coriander leaves to the bowl. Mix well to combine all the flavors.
7. Season and Serve:
- Season with 1 tsp black pepper and adjust salt to taste. Serve warm or at room temperature.
- Season with 1 tsp black pepper and adjust salt to taste. Serve warm or at room temperature.
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 4.03g | 3% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.99g | 10% |
| Sugar 24g | 23% |
| Fat | |
| Fat 3.88g | 5% |
| Saturated 0.55g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 11mg | 2% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.14mg | 7% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 4.98ug | 4% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.00mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 460mg | 14% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 0.38mg | 3% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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